Going Gourmet
ProHighlights
- Chef-led caterer from Clayton South, founded in 2010
- Canapés, bowl food, shared feasts, plated meals and BBQ
- Portable ovens, fryers and BBQs for venues with no kitchen
About Going Gourmet
Going Gourmet started in 2010 with one chef and a range of custom canapés made as a fresher answer to frozen party food. It has since grown into a team of chefs, hospitality staff and event managers based in Clayton South, catering weddings, private celebrations and corporate functions around Melbourne. The food changes with the seasons. A cocktail-style event might move from cool and hot canapés such as beef tataki or tempura pumpkin flowers into substantial roaming dishes – pork belly bao, rockling sliders, karaage – and bowl food designed as a small meal. For seated events there are shared feasts of slow-roast pork, Angus beef and Victorian lamb with hot and cold sides, or plated single and alternate drops timed around the speeches. Grazing tables, oven and BBQ buffets, petit fours and dessert tables round out the options, and many dishes are marked vegetarian or gluten-free. The team is used to working in places without a full commercial kitchen. Portable ovens, fryers, BBQ equipment and cooking marquees can be organised, and access, power and water are checked before the set-up is locked in. Serviceware is matched to the package, and chefs, waitstaff and optional bar staff are planned around the menu and guest count. Couples can book into scheduled wedding tastings at the Clayton South base. For other events, an approximate guest range, date and suburb are enough to start a quote, with travel costed into every booking.
Inclusions & amenities
Service
Cuisine type (caterers)
Catering style (caterers)
Dietary support (caterers)
Pricing
Service Details
Frequently asked questions
Does Going Gourmet need a commercial kitchen at the venue?
Not always. The team can arrange portable ovens, fryers, BBQ gear, prep areas and cooking marquees, after checking power, water, access and weather cover at the site.
Are staff required for a Going Gourmet booking?
Yes, every booking includes staff. Chef and floor-staff numbers depend on the menu, guest count, timing and pack-down, and each staff member has a minimum four-hour shift.
What menu styles can we choose from?
Options include cool and hot canapés, substantial roaming dishes and bowl food, shared feasts, plated meals, oven and BBQ buffets, grazing tables and dessert tables or petit fours.
Can we taste the wedding menu first?
Wedding tastings are held at intervals at the Clayton South base. Register interest through the wedding enquiry and the team will share the next date and what it includes.
Can Going Gourmet run the bar as well as the food?
Yes. Bar staff can be added to a booking as an option, alongside the chefs and floor staff who come with every event.
Areas we service
Suitable occasions
Susan
3 months ago
I celebrated my 70th birthday at Elwood Bowls Club and made a great decision from Google search & reviews to go with Going Gourmet to do the catering. A big thank you to personable chef Vlas for preparing such delicious…
Ella Gretton
4 months ago
I could not fault the onsite team. They were proactive, flexible, and respectful of working in our brand-new office and other vendors working within the space. They never said no, always going above and beyond to ensure…
Helen Percy
5 months ago
Hi Glen, I just wanted to send a quick note to say how delighted we were with the catering for our party on May 2nd. The chef was incredibly well prepared, and the food was absolutely delicious. We’ve had so many comment…
Julie Lord
5 months ago
This is the second time that I have used/engaged/ booked 'Going Gourmet' to cater for the celebration of a significant "life event", 2 of my husband's 'milestone' birthdays - his 60th in 2016, and his 70th in January 202…
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